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Pork Sirloin Roast with Vegetables (11/7/2008)

Pork Sirloin Roast with vegetables

1 3-4 pound bone-in pork sirloin roast
1 pkg. Dry Italian salad dressing mix
1 ½ tsp. Ground cumin
1 ½ tsp. Dried oregano
½ tsp. Ground black pepper
½ tsp. Paprika
½ tsp. Garlic powder
8 cups of your favorite fall vegetables (carrots, potatoes, celery, onions, mushrooms, bell peppers) cut into 1 ½ inch chunks

Heat oven to 350-degrees F. Place pork in a shallow roasting pan. Blend Italian salad dressing mix, cumin, oregano, pepper, paprika and garlic powder in a small bowl. Sprinkle half of the seasoning mixture over pork; cook, uncovered for 2 to 2 ½ hours or until a meat thermometer shows the internal temperature has reached 155-degrees F.

While pork is cooking, coat a separate large baking dish with cooking spray and add vegetables. Sprinkle remaining seasoning mix over vegetables. Cover and roast in over 45-50 minutes. Remove cover, stir and continue cooking 20-30 minutes longer, or until vegetables are tender.

When pork reaches 155-degrees F, internal temperature, remove from oven and allow to rest 10 minutes. Slice and serve with vegetables. Serves 6-8.

This week's recommended wine from Van's Liquor Store in East Dubuque-Luna di Luna Sangiovese/Merlot or Shiraz/Merlot 750ml. on sale for $5.99 per bottle through Monday, November 10th, 2008.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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